Ever wondered how to make those perfectly round Egg Patties for breakfast sandwiches that Dunkin’ Donuts or McDonald’s serve? This is the way to make Baked Egg Patties for sandwiches, that’s freezable and Restaurant quality! 

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I’m totally loving this way of making eggs for sandwiches! The eggs turn out moist and this freezer-friendly breakfast sandwiches! After trying this cooking method, you may just not want to fry eggs anymore, it’s really that easy!

 

Check out my English Muffin Breakfast sandwiches like McDonald’s Using these Eggs:

freezer breakfast sandwiches like mcdonalds egg mcmuffin

 

How to make Egg Patties:

Egg Patties for Sandwiches or Freezing

Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 6 eggs
Author: Alyona Demyanchuk
Ever wondered how to make those perfectly round Egg Patties for breakfast sandwiches that Dunkin' Donuts or McDonald's serve? This is the way to make Baked Egg Patties for sandwiches, that's freezable and Restaurant quality! 

Equipment

  • English Muffin Tin

Ingredients

Egg Patties:

  • 6 eggs
  • 2 tbsp water (for each tin)
  • cooking spray
  • salt and pepper, to taste

Instructions

How to make eggs for breakfast sandwiches:

  • Preheat the oven to 400°F. Lightly spray an english muffin tin with cooking spray. Then add 2 tbsp of water to each muffin mold.
  • Crack the eggs into each mold and break the yolk. Season with salt and pepper and bake 8 minutes.
  • Once eggs are baked run a spatula under each egg and remove. Eggs should pop right out.
  • Use egg patties in bagels, croissants, english muffins or biscuits!

Notes

To reheat thawed egg patties; microwave them covered for 30 seconds or until hot.
To reheat from frozen: thaw overnight or microwave on defrost mode, then microwave covered until hot. 
To Reheat frozen in a sandwich:
  1. Wrap Sandwich is paper towel and microwave on defrost mode for 1 minute and 30 seconds, flipping once in-between.
  2. Turn sandwich over, again and microwave on HIGH 55 seconds or until hot. Add additional 10 seconds if needed. Let sandwich sit 1 minute.

Nutrition per serving

Serving: 1eggCalories: 63kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 164mgSodium: 63mgPotassium: 61mgSugar: 1gVitamin A: 238IUCalcium: 25mgIron: 1mg

Q&A

How to reheat egg patties?

Once the egg patties have been baked, they can be cooled then stored frozen or refrigerated. To reheat thawed egg patties; microwave them covered for 30 seconds or until hot.

If reheating them from frozen: Defrost firs, then microwave covered until hot.

Ingredients Needed:

  • eggs
  • water
  • cooking spray
  • salt & pepper 

How to microwave a frozen breakfast sandwich?

There is two ways to prepare freezer breakfast sandwiches, the oven or microwave.

For Microwave cooking instructions:

  1. Wrap Sandwich is paper towel and microwave on defrost mode for 1 minute and 30 seconds, flipping once in-between.
  2. Turn sandwich over, again and microwave on HIGH 55 seconds or until hot. Add additional 10 seconds if needed. Let sandwich sit 1 minute.

Note: Ceramic Plastic wrap is safe to microwave so the sandwiches can be heated in plastic wrap instead of paper towels. However, aluminum foil is NOT to be used in the microwave at any times!

 

How to bake a frozen breakfast sandwich?

For Oven Cooking Instructions:

  1. Thaw sandwich completely and place split open onto aluminum foil. Wrap and bake at 350°F for 20 minutes or until hot.
  2. Note: To thaw quickly place into the microwave on defrost mode for 1 minute and 30 seconds, flipping once in-between.

How to microwave a thawed breakfast sandwich?

To microwave thawed sandwiches:

  1. Wrap sandwich in paper towel and microwave over HIGH for 55 seconds, flipping once in-between. Let sandwich sit 1 minute.

What breakfast sandwiches can be made from these egg patties?

Croissants, English muffin breakfast sandwiches, bagels or homemade biscuits are all breads that can be used for these breakfast egg patties.

Tips

  1. Use in English muffins, bagels, croissants, or homemade biscuits!
  2. Layer with cooked bacon, ham or cheese!
  3. Thaw overnight for quicker heating later.
  4. Sprinkle some diced peppers or bacon bits to the eggs before baking for extra flavor!

 

Other Breakfast Recipes to enjoy:

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21 comments

    • Kim

    So easy to make. Thank you.

    • Kenna Ryan

    Wonderful! I didn’t have an English muffin tin so I used my silicone jumbo muffin molds on a sheet pan. With the head space I had to increase the cook time by about 4 minutes but they turned out PERFECT! Addition of the water is a great tip. Grateful I found this recipe and we can have something other than ready-made scrambled eggs 🙂

      • Alyona

      Wonderful!

    • Ethelyn Dietrich

    I had heard the ooh and ahhs of the fancy pressure cooker community and thought I was out of luck. With a family of nine here, you have provided THE game-changer! Thank you!

      • Alyona’s Cooking

      Haha 😃 that’s wonderful! Glad you like the recipe:)

    • Jennifer

    It looks like the yolk stays runny in the ones you made. I do not want a runny yolk. Is the solution to cook them longer?

      • Alyona’s Cooking

      Hi Jennifer, the yolks shouldn’t be runny with the baking instructions given. I don’t suggest baking longer than 14 minutes.

    • Robert Muller

    I found that 2 Tablespoons of water in each mold is way too much. One TEAspoon does well.

      • Alyona’s Cooking

      Hi, I do tend to use large eggs so that tends to work for me.

    • Andrea

    Have you tried these with egg whites only?

      • Alyona’s Cooking

      No, Andrea, I haven’t but if that works well let me know.

    • Catherine

    When reheated they were rubbery. I neglected to add water while initially baking. Could this be the cause?

      • Alyona’s Cooking

      Hi Catherine, it sounds like they may have been over baked. I think the water works as a moistening agent kind of like milk with scramble eggs so I wouldn’t omit that. Try baking for a couple minutes less or just until yolks set and add some liquid to moisten the egg patty.

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